Quinoa Mini Pepper Appetizers

I made these for the Superbowl on Sunday and they came out great. Usually I’ll test out a recipe that I’ve created a few times before I post, but this one was a winner right from the start. The best part was my non-vegan family members gobbled them up!

Quinoa Mini Pepper Appetizers

Makes 36 mini appetizers

Ingredients:

1/4 cup organic red quinoa

1/4 cup organic white quinoa

1 cup organic vegetable broth

18 mini peppers

1/2 cup organic black beans

1 cup chopped organic baby spinach

1/2 cup Daiya Cheddar shreds ( vegan cheddar)

2/3 cup organic prepared spaghetti sauce

1/4 cup vegan parmesan

Directions:

Cook the quinoa in the vegetable broth according to the package directions. While the quinoa is cooking bring a pot of water to a boil and cook the mini peppers for 3 minutes.

18 mini peppers

Drain and cool the peppers. Cut peppers in 1/2, remove seeds and place on foil lined cookie sheet.

Mini pepper filling

In a large bowl, place the cooked quinoa, black beans, spinach, Daiya cheddar shreds, and the spaghetti sauce. Mix everything together except the parmesan cheese. Spoon the filling onto the par-cooked peppers. Sprinkle the parmesan cheese over the peppers. Bake at 350 for 35 minutes.